Cold soups are a great choice to refresh yourself on a hot day and get a portion of vitamins. UNN offers a selection of simple and delicious recipes that are easy to prepare at home - from classic Spanish gazpacho to creamy avocado and cucumber soup.
Spanish Gazpacho
Ingredients:
- tomatoes - 6 medium sized;
- cucumber - 1 large;
- bell pepper (red or green) - 1 pc;
- onion - 1/2 pc;
- garlic - 1 clove;
- olive oil - 4 tbsp;
- wine vinegar - 2 tbsp;
- salt, pepper - to taste;
- water (if needed) - 100 ml;
- fresh basil or parsley for serving.
Preparation:
- peel and chop tomatoes, cucumber, pepper, and onion into large pieces;
- place vegetables in a blender with garlic, olive oil, vinegar, salt, and pepper;
- blend until smooth, add water to achieve desired consistency;
- strain the soup through a sieve to remove skin and seeds (optional);
- refrigerate for at least 2 hours;
- serve with fresh herbs and croutons.
Refreshing drinks at home: simple recipes for hot days23.05.25, 15:46 • [views_4100]
Cold cucumber soup with yogurt
Ingredients:
- cucumbers - 3 medium;
- natural yogurt (unsweetened) - 400 ml;
- garlic - 1 clove;
- dill or mint - 1 bunch;
- lemon juice - 1 tbsp;
- salt, pepper - to taste.
Preparation:
- wash cucumbers, peel (optional) and cut into pieces;
- in a blender, combine cucumbers, yogurt, garlic, herbs, lemon juice, salt and pepper;
- blend until smooth;
- refrigerate for 1-2 hours;
- serve chilled, finely chopped herbs can be added on top.
Cold green pea soup with mint
Ingredients:
- green peas (fresh or frozen) - 300 g;
- water or vegetable broth - 500 ml;
- fresh mint - 1 bunch;
- cream (10-20%) - 100 ml;
- salt, pepper - to taste.
Preparation:
- if peas are frozen - defrost, fresh - shell;
- boil peas in water or broth until tender (about 5-7 minutes);
- drain part of the liquid (leave about 200 ml);
- put peas in a blender, add mint, cream, salt and pepper;
- blend until a smooth, creamy consistency;
- chill in the refrigerator for at least 1 hour;
- serve with mint leaves.
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Cold avocado and cucumber soup
Ingredients:
- avocado - 1 large;
- cucumber - 1 medium;
- lemon juice - 1 tbsp;
- garlic - 1 clove;
- olive oil - 2 tbsp;
- salt, pepper - to taste;
- greens (parsley, cilantro) - for serving;
- water or vegetable broth - 100 ml (if needed).
Preparation:
- cut the avocado in half, remove the flesh. Cut the cucumber into pieces;
- place avocado, cucumber, garlic, lemon juice, and olive oil in a blender;
- add salt, pepper and blend until creamy. If the soup is too thick, add a little water or broth;
- chill for at least an hour;
- serve with finely chopped greens.
Okroshka classic
Ingredients:
- potatoes - 3 medium;
- boiled sausage or boiled chicken fillet - 300 g;
- fresh cucumbers - 2 pieces;
- green onions - 1 bunch;
- dill - 1 bunch;
- boiled eggs - 3 pieces;
- radishes - 4-5 pieces (optional);
- kefir or kvass - 1 liter;
- salt, pepper - to taste;
- lemon juice or vinegar - optional (for acidity).
Preparation:
- boil potatoes in their skins until tender, cool and peel, then cut into small cubes;
- also boil eggs, peel and finely chop;
- cut cucumbers, radishes, sausage (or chicken), herbs and green onions into small cubes;
- in a large bowl, mix all chopped ingredients: potatoes, eggs, cucumbers, sausage, radishes, herbs and onions;
- salt and pepper to taste, add lemon juice or vinegar if you like a slightly sour taste;
- pour in kefir (kvass) and add water or broth so that the okroshka is of a comfortable consistency for you - usually about 1 liter of liquid is needed;
- mix well and refrigerate for at least 30 minutes, so that the soup cools and infuses;
- serve okroshka cold, you can add a spoonful of sour cream when serving.
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